Semolina porridge(sweet).
Make this easy and quick sweet semolina porridge for breakfast.
You can make it with fresh milk or with coconut milk to make it a dairy-free option.
Garnish with a few toasted cashews, raisins and a dash of ghee to give this sweet porridge extra crunch and flavor.
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Utensils and appliances needed.
Medium cooking pan to make the porridge.
Storing- refrigerate in a tight lid container. Since there is coconut milk or fresh milk, consume within two days or less.
Freezing- avoid freezing.
Reheating- warm over stove-top or microwave for a few minutes.
The porridge has a tendency to thicken after as it cools. add a few tablespoons of water before heating to bring the porridge to the correct consistency.
Stop food waste by- avoid food waste by making only as much as you need. The porridge is easy to make as per your need from 2 individuals to a family of five.
This semolina porridge recipe is rated easy because.
You will be using ingredients that are easy to find or might already be in your pantry.
It’s a sweet porridge that can be made within 15-20 minutes easily.
How to make
Sweet semolina porridge
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients.
Ingredients mentioned below use standard measuring cups and spoons.
1 and 1/2 cup of semolina
1″ Cinnamon piece
2 pods of cardamom slightly bruised
1 cup of water (set aside another 1/2 cup of water to add, in case the semolina porridge is too thick)
1/3 cup of sugar (reduce or increase as per your need, I have added the least amount of sugar here but you CAN increase it to 1/2 a cup but please make sure the porridge is not too sweet).
1/2 cup of thick coconut milk or 1 cup of fresh milk (use the coconut milk for a dairy-free option)
Salt to season
To garnish
1 tablespoon of ghee (substitute with butter)
A handful of cashews (7-10)
1/3 cup of raisins (optional, do not use if you have adults or kids who hate raisins)
Method
Place a small frying pan over low fire, add ghee(1 tbs, substitute with butter), gently fry the cashews and raisins for a few minutes and set aside to garnish.
Place a medium-sized pan over the stove and add semolina(1 and 1/2 cup), cinnamon(1″piece), cardamom(2 slightly bruised), sugar(increase or decrease as per your need), add water(1 cup)to the pan.
Over low fire, bring the semolina porridge to heat while continuously stirring. The stirring should continue as you don’t want any lumps forming. Stir for 5 minutes.
Once the porridge is slightly thick(continue stirring), pour in the coconut milk or fresh milk and stir, letting it thicken(2 minutes over low heat).
Taste and season with salt or adjust sweetness.
Once you’ve made the semolina porridge, add the cashews, raisins and a little bit of ghee(or butter) to give it extra flavor.
Serve warm.
Troubleshooting the semolina porridge as you make it.
- If you had combined ingredients over high heat or forgotten to stir, the porridge will turn lumpy.
Use a large strainer to strain the porridge to another container, you will notice the porridge lumps in the strainer, whisk these lumps as much as you can.
Add the smoothed porridge to the pan and keep it warm to add the cashews and raisins.
- If the consistency of the sweet semolina porridge is thick. Add a little water to thin the consistency.
semolina porridge(sweet and easy breakfast recipe).
Make this easy and quick sweet semolina porridge for breakfast.
You can make it with fresh milk or with coconut milk to make it a great dairy-free option.
Garnish with a few toasted cashews, raisins and a dash of ghee to give this sweet porridge extra crunch and flavor.
Ingredients
- 1 and 1/2 cup of semolina
- 1″ Cinnamon piece
- 2 pods of cardamom slightly bruised
- 1 cup of water (set aside another 1/2 cup of water to add, if incase the semolina porridge is too thick)
- 1/3 cup of sugar (reduce or increase as per your need, I have added the least amount of sugar here but you CAN increase it to 1/2 a cup if you need to but please make sure the porridge is not too sweet)
- 1/2 cup of thick coconut milk or 1 cup of fresh milk (use the coconut milk for a dairy-free option)
- Salt to season
- To garnish
- 1 tablespoon of ghee (substitute with butter)
- A handful of cashews (7-10)
- 1/3 cup of raisins (optional, do not use if you have adults or kids who hate raisins)
Instructions
Place a small frying pan over low fire, add ghee(1 tbs, substitute with butter), gently fry the cashews and raisins for a few minutes and set aside to garnish.
Place a medium-sized pan over the stove and add semolina(1 and 1/2 cup), cinnamon(1″piece), cardamom(2 slightly bruised), sugar(increase or decrease as per your need), add water to the pan.
Over low fire, bring the semolina porridge to heat while continuously stirring. The stirring should continue as you don’t want any lumps forming. Stir for 5 minutes.
Once the porridge is slightly thick(continue stirring), pour in the coconut milk or fresh milk and stir, letting it thicken(2 minutes over low heat).
Taste and season with salt or adjust sweetness.
Once you’ve made the semolina porridge, add the cashews, raisins and a little bit of ghee(or butter) to give it extra flavor.
Serve warm.
Notes
Troubleshooting the semolina porridge as you make it.
- If you had combined ingredients over high heat or forgotten to stir, the porridge will turn lumpy.
Use a large strainer to strain the porridge to another container, you will notice the porridge lumps in the strainer, whisk these lumps as much as you can.
Add the smoothed porridge to the pan and keep it warm to add the cashews and raisins.
- If the consistency of the sweet semolina porridge is thick. Add a little water to thin the consistency.
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